Enjoying your own freshly made gnocchi is always a treat, but even more so when the olives are special treats from France. Nyons is famous for it’s olives and olive oil. This year on our fall vacation, we made a point to bring back some of the specialties from the area.

Julie Morris is one of our contributing authors and now she has started making her own food videos. So, we decided it would actually be nice to see some of the writers, so we have posting this very entertaining and beautiful recipe video for an Asian Carrot Avocado Salad with a dressing.

Julie decided to make this salad, to break away from a purely green salad, adding some excitement to her normal eating routine. This is a very quick recipe anyone can make.

This is a raw vegan version of the classic Middle Eastern recipe that has grape leaves stuffed with creamy pine nut cheese and a healthy salsa made of alfalfa sprouts, raisins and pine nuts and finished with sweet pepper sauce.

I learned a very similar recipe to this one when I was working in a Moshav in Israel for two months from a dear Palestinian friend when we were invited over for dinner one night after work. The beautiful part was that there were people from different religious background who shared long-lived cultures that are now suffering from past attachments. This is why I decided to call it Jerusalem Style Dolma, because I also share the same vision that we shared that night, the vision of freedom from ourselves.

This exotic sounding Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream dessert tastes equally exotic and is a perfect choice to end a perfect, raw and healthy meal. It has a rich and naturally sweet taste with a nutty flavor and melt-in-mouth texture. With a rich taste and an exotic combination of nuts and flavors, this is sure to be a lovely finish to your meals.

Quickly whip up some creamy sweet cashew milk. I prefer using the cashew butter method as it is so fast and I don’t need to soak cashews or strain anything. Although you can get it even smoother by straining it, if you want. Most recipes for nut milks use a little less nuts, although I like mine creamier and more like a whole milk then skim. If you prefer it lighter and lower fat, just reduce the cashews some.